Vegan Pumpkin Spice Syrup Recipe with Refined Sugar-Free Option
If you hate pumpkin you can leave out the puree. Don’t do refined sugar? Make this with coconut sugar, infused maple syrup instead of water, or infuse some date syrup!
Servings: 32 tablespoons
Calories: 27kcal
Equipment
- small saucepan
Ingredients
- 1 cup water
- ½ cup brown sugar sub coconut sugar or use sweetener of choice to taste (see post for ideas)
- ½ cup vegan white sugar sub an additional cup brown sugar or coconut sugar or use sweetener of choice to taste (see post for ideas)
- ¼ cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon or 2 whole cinnamon sticks
- 1 teaspoon ground cardamom or 6 whole cardamom
- ½ teaspoon ground ginger or 1-inch piece of fresh ginger cut into slices
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves or 3 whole cloves
Instructions
- Combine all ingredients in a saucepan and bring to a boil.
- Cook over medium heat, stirring occasionally to keep it from burning.
- Let the mixture cook down a little so it will get thick like syrup and begins to coat the spoon, then remove from heat.
- Let cool with spices in to infuse it more, then strain and store in the fridge. It will thicken more as it cools, so you can add more water if it’s too thick or cook longer if it’s too thin.
Video
Nutrition
Serving: 1tablespoon | Calories: 27kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 10mg | Fiber: 1g | Sugar: 7g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg